KR100448652B1 - 콩배아를 이용한 메주의 제조방법, 그 방법에 의해 제조된 메주 및 상기 메주를 이용하여 제조된 된장 및 간장 - Google Patents
콩배아를 이용한 메주의 제조방법, 그 방법에 의해 제조된 메주 및 상기 메주를 이용하여 제조된 된장 및 간장 Download PDFInfo
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- KR100448652B1 KR100448652B1 KR10-2001-0070978A KR20010070978A KR100448652B1 KR 100448652 B1 KR100448652 B1 KR 100448652B1 KR 20010070978 A KR20010070978 A KR 20010070978A KR 100448652 B1 KR100448652 B1 KR 100448652B1
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- soybean
- meju
- aspergillus
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- koji
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Abstract
Description
경과시간 | 실시예 1(unit/g) | 경과시간(hrs) | 비교예 1(unit/g) | 비교예 2(unit/g) |
0 | 0 | 0 | 0 | 0 |
1차제국 후 | 11,300 | 14 | 268 | 191 |
23 | 366 | 265 | ||
2차제국 후 | 13,950 | 38 | 372 | 251 |
47 | 334 | 256 | ||
메주건조 후 | 14,475 | 62 | 310 | 197 |
68 | 300 | 164 |
실시예 2 | 된 장(unit/g) | 간 장(unit/ml) | |
1차 숙성 | 15일 | 5,238 | 2,442 |
30일 | 4,875 | 2,708 | |
2차 숙성 | 15일 | 4,841 | 2,254 |
30일 | 4,563 | 2,221 |
경과시간 | 실시예 1(unit/g) | 경과시간(hrs) | 비교예 1(unit/g) | 비교예 2(unit/g) |
0 | 0 | 0 | 0 | 0 |
1차제국 후 | 309 | 14 | 190 | 258 |
23 | 299 | 405 | ||
2차제국 후 | 1,266 | 38 | 551 | 558 |
47 | 546 | 506 | ||
메주건조 후 | 1,578 | 62 | 541 | 479 |
68 | 410 | 333 |
실시예 2 | 된 장(unit/g) | 간 장(unit/ml) | |
1차 숙성 | 15일 | 528 | 345 |
30일 | 502 | 340 | |
2차 숙성 | 15일 | 482 | 336 |
30일 | 501 | 317 |
경과시간 | 실시예 1(unit/g) | 숙성기간 | 실시예 2 | ||
된 장(unit/g) | 간 장(unit/ml) | ||||
0 | 0 | 1차 숙성 | 15일 | 321 | 151 |
1차제국 후 | 55 | 30일 | 359 | 163 | |
2차제국 후 | 1,603 | 2차 숙성 | 15일 | 108 | 92 |
메주건조 후 | 1,232 | 30일 | 110 | 83 |
총 이소플라본함량 | 어글리콘 이소플라본함량 | ||||
실시예1 | 메 주(mg/g) | 콩배아 | 13.81 | 0 | |
침지 후 | 14.31 | 1.98 | |||
증자 후 | 12.14 | 1.93 | |||
1차 제국 전 | 13.02 | 1.92 | |||
1차 제국 후 | 15.33 | 10.51 | |||
2차 제국 후 | 15.66 | 10.39 | |||
메주 건조 후 | 15.82 | 10.89 | |||
실시예2 | 된 장(mg/g) | 1차 숙성 | 15일 | 16.04 | 13.0 |
30일 | 15.15 | 11.96 | |||
2차 숙성 | 15일 | 12.98 | 12.98 | ||
30일 | 14.3 | 14.3 | |||
간 장(ug/ml) | 1차 숙성 | 15일 | 135 | 19.92 | |
30일 | 174 | 24.29 |
유리아미노산 | 조성 (%) | |
실시예 2(콩배아 간장) | 대조군(콩 간장) | |
Cys | 1.78 | 1.11 |
Asp | 7.54 | 1.57 |
Glu | 14.42 | 19.22 |
Ser | 7.18 | 6.75 |
Gly | 4.89 | 5.25 |
His | 2.65 | 0.68 |
Arg | 3.45 | 0.29 |
Thr | 5.72 | 5.09 |
Ala | 8.58 | 15.54 |
Pro | 6.22 | 5.53 |
Tyr | 2.94 | 0.36 |
Var | 7.27 | 7.31 |
Met | 2.38 | 1.66 |
Cys2 | 0.60 | 0.10 |
Ile | 5.43 | 6.37 |
Leu | 8.10 | 9.60 |
Phe | 3.32 | 4.64 |
Trp | 0.94 | 1.30 |
Lys | 6.59 | 7.63 |
Claims (9)
- 콩배아를 물에 1 내지 30분 동안 침지시키고, 침지된 콩배아를 90 내지 140℃에서 증자시킨 후, 여기에 황국균을 0.01 내지 10 중량%의 양으로 접종하고, 25 내지 35℃의 온도 및 40 내지 100%의 습도 조건하에서 1차 숙성 및 2차 숙성시키는 것을 포함하는, 콩배아를 이용한 메주의 제조방법.
- 삭제
- 삭제
- 제1항에 있어서,황국균이 아스퍼질러스 아와모리(A. awamori),아스퍼질러스 카와치(A. kawachii), 아스퍼질러스 니거(A. niger), 아스퍼질러스 오리자에(A. oryzae), 아스퍼질러스 시로우사미(A. shirousamii), 아스퍼질러스 소자에(A. sojae), 아스퍼질러스 타마리(A. tamarii), 리조푸스 델레마(Rhizopus delemar) 및 리조푸스 올리고스포러스(Rhizopus oligosporus)로 이루어진 군으로부터 선택된 것임을 특징으로 하는 방법.
- 삭제
- 제1항에 있어서,1차 숙성 및 2차 숙성이 각각 12시간 내지 72시간 동안 수행됨을 특징으로 하는 방법.
- 제1항의 방법에 의해 제조된 콩배아 메주.
- 제7항의 메주를 이용하여 제조된 된장.
- 제7항의 메주를 이용하여 제조된 간장.
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
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KR10-2001-0070978A KR100448652B1 (ko) | 2001-11-15 | 2001-11-15 | 콩배아를 이용한 메주의 제조방법, 그 방법에 의해 제조된 메주 및 상기 메주를 이용하여 제조된 된장 및 간장 |
CN02106708A CN1373206A (zh) | 2001-02-28 | 2002-02-28 | 使用大豆胚芽制得的曲及其制造方法以及用其制造的酱类 |
JP2002052720A JP2002330723A (ja) | 2001-02-28 | 2002-02-28 | 大豆胚芽を用いた麹およびその製造方法、ならびにそれを用いて製造された醤類 |
US10/087,705 US20020160079A1 (en) | 2001-02-28 | 2002-02-28 | Koji produced from soybean hypocotyl, preparation method thereof, and soy hypocotyl products prepared from said koji |
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KR10-2001-0070978A KR100448652B1 (ko) | 2001-11-15 | 2001-11-15 | 콩배아를 이용한 메주의 제조방법, 그 방법에 의해 제조된 메주 및 상기 메주를 이용하여 제조된 된장 및 간장 |
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KR20030039822A KR20030039822A (ko) | 2003-05-22 |
KR100448652B1 true KR100448652B1 (ko) | 2004-09-13 |
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KR102053662B1 (ko) * | 2018-03-21 | 2019-12-09 | 주식회사 코랩 | 신규한 아스퍼질러스 나이거 a-t1 균주 및 이를 이용한 천연 항균물질의 제조방법 |
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